Niece needed a ride home from scruel and there is a small, new veggie stand on the way home. I stopped and nosed around. I found some small cucumbers.... Persian Mini. Never heard of them before. I was getting a few when the owner came over and we started talking. I wound up with a 20# flat. (About 9 Kilos for those that use SI units.) I brought them home, rinsed off half of them and put them to soak in a brine.
I picked up a couple gallon fermenting jars from Vally Verld late last year. This was their first "voyage". They have plastic lids with a water lock on the top. Very cool. As the ferment happens, the gas expelled bubbles up the trap but no air comes back through. Keeps the system running like it should. Anaerobic.
Our happy friend that causes the ferment lives on the cukes. It's lacto-something (acid, bacillus, Jim Backus??). And it makes a nice, scummy white slurm over time. That means we are on the right path to amazing flavor. Light is NOT their friend, so I wrapped the jars in butcher paper sleeves.
The smell makes my mouth water.... It's time to give them a try. They say to wait 5 days, but I waited 2 weeks. I like to give them time to get.... stout.
I'm no hippy dippy weather man, but I do like the taste of these. I'm not a back to nature type. I do this for the taste. Dad told me when he was a kid, pickles tasted totally different than the vinegar ones we all know. These are like what he got when he was a kid. Brother, they are really tasty.